Please tell me your Brownie recipe!

[bebejones]

I am after the best Brownie recipe ever! :o

What I am looking for is dark & fudgy, not too gooey, not too dry. It need to hold it's shape when cut & be very indulgent! Must not be too deep either 1.5cm ish is perfect. I have a 20cm (8") square tin.

Have tried several. None are what I am after!

I am on a mission! :o

Nigella's flourless brownies are very good. I always have to cook them way beyond the time she recommends but they stay squidgy.

Thanks, shall add it to my list to try. Have just given her 'everyday brownies' a go...not impressed really, but I think my tin was too small & they are a bit deep so didn't cook well, so probably my fault not Nigella's!

MadamDeathstare - they sound scrummy! Also added to 'the list'!

I have nothing to add to your list. I'd just like to eat them!

Hummingbird Bakery ones, never do anything else.

These are really good. If you feel a bit iffy about the beetroot, just cut it up really small after you've grated it so that it gets lost in the brownie mix. The beetroot helps keep the brownie moist and they'll keep for several days and not dry out.

Oooh yes, Hummingbird ones...they are on the list!

Beetroot? Won't knock it til I've tried it! :o

Piste - tut tut!

Oh there was a thread on this last year. Over 100 posts.

Nigel Slater's are the best BUT you HAVE to refrigerate them once they are cooled otherwise you can't cut them and they are too gooey. Refrigerate for 2 hours minimum, then cut into squares and remove from tin. Keep in tupperware or similar in the fridge. Take out about an hour before you want to eat. The perfect brownie. I always make in a 20cm square brownie tin and I guess they are about the depth you mention, and are VERY rich.

Have made the Oreo cookie ones before. They are SO rich & almost sickly I think. (But damn good! )

Have used an old recipe I had & actually they came out perfect, just what I wanted. Was searching high & low & the right thing was under my nose, scawled in my recipe notebook all along!

Taffeta - these ones I have made are v gooey & need to be put in the fridge before cutting too...maybe it's the same recipe?!

Probably, bebe, here they are so you can check

This one here Toffee Brownies is awesome.
Everytime I make them I have to give the recipe out many times. They need a lot of 'fridging' after they are made and they are best if you use dark chocolate. I recently have been faffing about with the quantities and left out some of the dark chocolate but added some white chocolate chunks into them - they went down rather well :)

Oh and when it says on my recipe 'Cut into 16 pieces' I always cut into at least 30, they are so rich and squidgy...

agree with taffeta{waves}that nigel slater's are the best.
and yes it was fun swopping all those recipes on that thread!
tbh,it really depends on what type of texture you like,a gooey brownie or a cakie one

I did the Hugh F-W cocoa brownie yesterday. But had to cook it a fair bit longer. Not cakey, not gooey. Sticky and very difficult to slice so they had to be sliced big. All eaten now!